Red Wine & Rosemary Sauce over Linguine

Total Time
Prep 10 mins
Cook 30 mins

A recipe I clipped several years ago from Cooking Light magazine that my family enjoys very much. This is a very different tasting red sauce and is fairly quick to prepare. This is a great sauce to make when you find out you have last minute dinner guests arriving as it is fast & easy, yet elegant. I take a veggie peeler and slice off thin peels of fresh Parmesan cheese as a garnish on top and stick a sprig of rosemary in the top of each portion. If I have any fresh basil, I also shred a few leaves and sprinkle some over the top. Crusty bread is a must with this. Doubles well.

Ingredients Nutrition


  1. Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
  2. Heat a deep saucepan over medium heat.
  3. Add oil and garlic and saute for about 30 seconds.
  4. Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
  5. Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
  6. Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.
  7. You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
  8. Serve over hot cooked pasta.
Most Helpful

I am not a red sauce lover but my family is. We all enjoyed it very much. I think in the future I may not put in as much honey or just add more wine! Very good though!

Kat Rahal February 26, 2004

This is a WONDERFUL red sauce - super easy to prepare and VERY complex in taste. My husband & I will DEFINITELY be making this sauce again!

Ennoia February 16, 2004

This is a VERY GOOD red sauce,easy to prepare. I used Syrah wine, my home canned crushed tomatoes. Served the sauce over Fusilli pasta, with homemade bread. DH loved it. Had some sauce left so I froze it for another meal. Thank you Heather for another delicious recipe.

Barb Gertz January 04, 2004